The Wisteria Flower Pastry (Tengluo Bing) is one of Beijing’s celebrated traditional pastries enjoyed throughout the four seasons. It features multiple layers of flaky pastry with a delightfully sweet taste,…
Beijing dough figurines, also known as mian ren or dough sculpture, are a traditional folk art that combines simplicity with artistry. Made primarily from flour and glutinous rice flour, the…
Luosi Zhuaner is a unique Beijing pastry known for its paper-thin, crispy texture, crafted from delicate strands of noodle-like dough that shatter upon touch. How It’s Made The process begins…
Jing Ba Jian, or “The Eight Pastries of Beijing,” is an assortment of eight distinctively designed and flavorful traditional sweets. They were originally created in the kitchens of the imperial…
The classic Qing dynasty text Poems of the Capital captures the essence of Beijing’s cheese, or traditional milk curd, with a vivid description: “Stopping for a bowl on the street,…
The Pekingese, also known as the Imperial Lion Dog or Peking Lion Dog, is an ancient Chinese breed with over 4,000 years of history. Compact and balanced, with a heavier…
In October 1894, during the 60th birthday celebrations for Empress Dowager Cixi in the Chinese lunar calendar, Emperor Guangxu held a grand ceremony at the Summer Palace. As Cixi prepared…
Members of the Hui Muslim community often run Bao Du, a renowned snack from Beijing with a rich history. The earliest record of Bao Du dates back to the Qianlong…
The custom of grilling lamb in Beijing is rooted in more than a millennium and it was introduced first by Mongolian people. The Ming Dynasty, palace customs included heating rooms,…
Why did “Wonton Hou” become so famous in Beijing? It’s all about quality and tradition. Established decades ago, “Wonton Hou” has been dedicated to serving wontons, with the exception of…
Phoenix Lee